Saffron Aioli Recipes

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SAFFRON AIOLI



Saffron Aioli image

Saffron aioli can elevate even the most basic of dishes. Serve this alongside roasted potatoes for a deliciously flavorful side.

Provided by Martha Stewart

Yield Makes 1 cup

Number Of Ingredients 7

Pinch of saffron
1 tablespoon warm water
3 small garlic cloves
Coarse salt
1/2 teaspoon Dijon mustard
2 large egg yolks
1 cup extra-virgin olive oil

Steps:

  • Place saffron in a small bowl with water; set aside.
  • Use a mortar and pestle to mash garlic and a pinch of salt to a fine paste. Add mustard and incorporate. Add egg yolks and mix well. Add saffron-water mixture and stir to incorporate. Slowly add half the oil, drop by drop at first, and then in a slow steady stream, while mixing with the pestle. (Thin with about a tablespoon of warm water if mixture is too thick.) Continue incorporating oil until all of it is absorbed. Thin with additional water if needed, and season with salt to taste.

SAFFRON AïOLI



Saffron aïoli image

Make your own aïoli infused with saffron to use as a sauce at your next summer barbecue. Made with egg yolks, lemon juice, garlic and mustard, it's easy to make

Provided by Anna Glover

Categories     Condiment

Time 15m

Yield Serves 8 as a dip

Number Of Ingredients 6

pinch saffron
2 egg yolks
1 small garlic clove
1 tbsp Dijon mustard
½ lemon , juiced
200ml olive oil

Steps:

  • Put the saffron in a small bowl with 1 tbsp boiling water. Leave for 10 mins to cool and for the water to turn a golden colour.
  • Meanwhile, put the egg yolks, garlic, mustard and lemon juice in a jug or a tall container with a pinch of salt and blitz with a stick blender (or in a food processor) until smooth. Slowly add the olive oil, a small drizzle at a time, keeping the blender on, until you get a thick, glossy mayonnaise. Season with black pepper, then stir in the saffron water to loosen the aïoli and turn it a golden hue. Cover the surface and chill until ready to serve. Add a splash of water or lemon juice, to serve, if your aïoli thickens up too much in the fridge.

Nutrition Facts : Calories 244 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Protein 2 grams protein, Sodium 0.2 milligram of sodium

SAFFRON AIOLI



Saffron Aioli image

I feel aiolis make an excellent compliment to a number of different types of appetizers and entrees. This particular aioli is inspired by the Mediterranean coastal areas of Spain and France, and was a frequent compliment to many foods during my study abroad. I like it on everything from crabcakes, fish, and even sushi to chicken and finger foods. You can put the aioli in a pastry decorating bag to create appealing appetizers and tapas. This particular recipe calls for saffron threads and saffron powder. Saffron is easy to find in most place in the thread form, but the powder can be a little more difficult to locate. If you visit a hispanic market, you can typically purchase enough pouches of saffron powder to last you over time. I use Vigo brand. Also, please consider using Hellman's original mayonnaise when making this recipe - avoid using Kraft, Miracle Whip, and sweet mayonnaises at all costs. If you use a low fat mayo, I also recommend Hellman's. Another tip - when purchasing your saffron (and other spices in general), its often $6-10 US dollars cheaper if you buy it in the hispanic/ethnic section of your grocery store. For instance, Badia Saffron runs about $3 in my grocery store, but the same amount of McCormick Saffron can cost upwards of $10. Hope you enjoy!

Provided by jpknight22

Categories     Sauces

Time 12m

Yield 1 1/4 Cups, 10-12 serving(s)

Number Of Ingredients 6

1 cup mayonnaise
1 tablespoon lemon juice (fresh)
2 -3 garlic cloves, pressed
2 pinches saffron threads
1 teaspoon saffron
1/2 teaspoon cayenne pepper

Steps:

  • Steep the saffron threads in warm water for about 10 minutes. Drain water, but don't allow threads to dry out.
  • Combine mayonnaise, and lemon juice with a wire whisk, mixing together until uniform.
  • Add pressed garlic, only 1/2 of saffron threads, 1 teaspoon of saffron powder, and 1/2 teaspoon of cayenne pepper and continue to mix once again until uniform in texture.
  • Use remaining saffron threads to garnish aioli in a small ramekin, bowl, or directly on top of food. Serve cool to slightly below room temperature.

Nutrition Facts : Calories 93.5, Fat 7.9, SaturatedFat 1.2, Cholesterol 6.1, Sodium 167.3, Carbohydrate 6, Fiber 0.1, Sugar 1.6, Protein 0.3

SAFFRON ALIOLI



Saffron Alioli image

Categories     Condiment/Spread     Food Processor     Tomato     No-Cook     Quick & Easy     Mayonnaise     Saffron     Gourmet

Yield Makes about 2/3 cup

Number Of Ingredients 10

Pinch of saffron threads (about 8 crumbled)
1/2 teaspoon hot water
1/2 cup mayonnaise
1 garlic clove, chopped
1 teaspoon Dijon mustard
1 tablespoon extra-virgin olive oil
1 teaspoon fresh lemon juice
1/4 teaspoon tomato paste
1/8 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • Put saffron threads in a small cup, then add hot water and let stand 5 minutes.
  • Purée saffron mixture with remaining ingredients in a mini food processor or a blender until smooth.

BAKED YAMS WITH SAFFRON AIOLI



Baked Yams With Saffron Aioli image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 9

6 garnet yams or other sweet potatoes (about 8 ounces each)
3/4 cup extra-virgin olive oil
1/2 cup grapeseed oil or vegetable oil
2 whole cloves garlic, plus 1/2 small clove, finely grated
Pinch of saffron threads, crushed
Kosher salt
2 large egg yolks, at room temperature
Juice of 1/2 lemon
Chopped fresh parsley, for topping (optional)

Steps:

  • Preheat the oven to 400 degrees F. Prick each yam with a fork in a few spots and arrange on a baking sheet. Bake until soft, about 45 minutes.
  • Meanwhile, heat the olive oil, grapeseed oil, whole garlic cloves and saffron in a small saucepan over medium-low heat until the garlic is soft, about 15 minutes. Remove from the heat and let cool completely. Remove the cooked garlic with a slotted spoon and transfer to a cutting board (reserve the infused oil). Using the flat side of a chef's knife, mash the garlic with a pinch of salt until smooth; set aside.
  • Make the aioli: Put the egg yolks, lemon juice, 1 tablespoon water and 1/2 teaspoon salt in a medium heatproof bowl. Bring a few inches of water to a bare simmer in a medium saucepan, then turn off the heat. Set the bowl with the egg yolks over the saucepan (do not let the bowl touch the water); whisk just until the egg mixture thickens slightly, 30 seconds to 1 minute, then remove the bowl from the saucepan. Using a hand mixer or a whisk, gradually beat in the saffron-infused oil in a slow, steady stream until the aioli is thick and creamy. (If it gets too thick, beat in 1 to 2 teaspoons water.) Mix in the mashed cooked garlic, grated fresh garlic and 1/4 teaspoon salt. Cover and refrigerate.
  • Remove the yams from the oven and let cool slightly. Split open and fluff the insides with a fork. Thin the aioli with water, if desired, and spoon onto the yams. Sprinkle with parsley.

SAFFRON-GARLIC AIOLI



Saffron-Garlic Aioli image

Provided by Food Network

Time 30m

Yield 1/2 cup

Number Of Ingredients 8

2 cloves chopped garlic
3 ounces potato, cooked and peeled
1 ounce Dijon mustard
1 pinch saffron, infused in 1 ounce red wine vinegar
1 tablespoon water
Salt and pepper, to taste
5 ounces olive oil
1 lemon, juiced

Steps:

  • Combine garlic, potato, Dijon mustard, infused saffron, red wine vinegar and water in a blender or food processor. Blend until smooth and add olive oil slowly to emulsify. Adjust seasonings with salt, pepper, and lemon juice.;

SEAFOOD PAELLA AND SAFFRON AIOLI



Seafood Paella and Saffron Aioli image

Provided by Alice Hart

Categories     lunch, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 20

2 large egg yolks
1 garlic clove, minced
Pinch of saffron threads
Salt
1 cup plus 3 tablespoons mild olive oil
A squeeze of fresh lemon juice
5 tablespoons extra virgin olive oil
2 onions, diced
5 large plum tomatoes, halved
2 red bell peppers, cored and diced
3 bay leaves
1 teaspoon paprika, preferably, sweet Spanish pimentón dulce
4 cups rich fish or chicken stock
2 cups bomba or Calasparra paella rice
1 cup fresh or frozen peas
12 ounces squid rings
1 1/2 pounds mussels or clams
12 ounces large shrimp, peeled with tails left on
2 tablespoons chopped parsley
Lemon wedges, for serving

Steps:

  • To make the aioli: In a mixer fitted with a whisk attachment, combine the egg yolks, garlic clove, saffron and a pinch of salt. Whisk at high speed while adding the oil drop by drop. As the mixture thickens, increase the oil to a very thin trickle until it is used up and the aioli is thick and wobbly. Adjust the seasoning with a squeeze of lemon juice and more salt, if needed.
  • To make the paella: In a large deep-sided frying pan or paella pan with a lid, heat the olive oil over medium heat. Add the onion and sauté until soft and golden, about 15 minutes.
  • Coarsely grate the tomatoes, cut side down, until only the skin remains. Discard the skins. There should be about 2 cups.
  • Stir the tomatoes, peppers, bay leaves and paprika into the onion. Simmer, stirring occasionally, until no liquid remains, about 15 minutes. Add the stock, bring to a boil and pour in the rice. Stir and simmer for 10 minutes, stirring a few times to prevent sticking.
  • Add the peas, squid, mussels or clams, and shrimp, incorporating everything into the rice. Simmer over low heat until nearly all the liquid has disappeared, about 10 minutes. Cover with a lid, remove from heat and rest for 5 to 10 minutes more. Scatter with parsley and cool. Serve with the saffron aioli and lemon wedges.

Nutrition Facts : @context http, Calories 779, UnsaturatedFat 37 grams, Carbohydrate 57 grams, Fat 47 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 7 grams, Sodium 1191 milligrams, Sugar 7 grams, TransFat 0 grams

SAFFRON AIOLI FOR BASQUE SALAD



Saffron Aioli for Basque Salad image

Use this safron aioli recipe to make our Basque Salad.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Yield Makes about 1 cup

Number Of Ingredients 6

2 large egg yolks
1 garlic clove
1/2 teaspoon saffron threads
Coarse salt and freshly ground pepper
3/4 cup plus 2 tablespoons extra-virgin olive oil
2 1/2 teaspoons fresh lemon juice

Steps:

  • Put egg yolks, garlic, and saffron into a food processor; season with salt and pepper. Process until smooth. With processor running, gradually add oil, drop by drop at first, then in a slow, steady stream, until a thick mayonnaise forms. Mix in lemon juice. Transfer to a small dish. Serve at room temperature; do not leave unrefrigerated longer than 1 hour. Aioli can be refrigerated, covered, up to 2 days.

SAFFRON ORANGE AïOLI



Saffron Orange Aïoli image

Categories     Condiment/Spread     Sauce     Egg     Quick & Easy     Orange     Saffron     Gourmet

Yield Makes about 1 cup

Number Of Ingredients 10

1/8 teaspoon crumbled saffron threads
1 tablespoon hot water
1 garlic clove, chopped
1 teaspoon finely grated fresh orange zest
1/4 cup fresh orange juice
1 tablespoon fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper
1 large egg yolk
3/4 cup olive oil

Steps:

  • Stir together saffron and water in a small bowl until saffron begins to dissolve (threads will still be intact). Transfer saffron mixture to a food processor along with remaining ingredients except oil, then pulse until combined. With motor running, add oil in a thin, steady stream until aïoli is thickened and emulsified. Transfer to a bowl and chill, covered, until ready to use.

SAFFRON-AIOLI TOASTS



Saffron-Aioli Toasts image

Provided by Florence Fabricant

Categories     easy, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 clove garlic, crushed
1 pinch powdered saffron
Large pinch salt
1 tablespoon fresh lemon juice
1/3 cup mayonnaise, preferably homemade
4 slices country bread

Steps:

  • In a mortar work the garlic, saffron and salt to a paste. Stir in the lemon juice. Gradually stir this mixture into the mayonnaise, beating until smooth.
  • Grill or toast the bread. Spread half of each slice with the mayonnaise mixture and serve alongside the mussels or cod.

Nutrition Facts : @context http, Calories 213, UnsaturatedFat 13 grams, Carbohydrate 15 grams, Fat 16 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 259 milligrams, Sugar 2 grams, TransFat 0 grams

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